Ingredients (makes 24)
1 bunch asparagus, trimmed, thinly sliced
¼ cup semi-dried tomatoes, chopped (Ina Paarman)
3 green onions, thinly sliced
½ cup pure cream
1/3 cup grated parmesan cheese
2 garlic cloves, crushed
2 tablespoons basil pesto
Preheat oven to 190C/170C fan-forced. Grease two 12-hole, 1½ tablespoon-capacity round-based patty pans.
Combine asparagus, tomato and onion in a bowl. Spoon evenly into holes of prepared pan.
Whisk eggs, cream, cheese and garlic together in a jug. Season with salt and pepper. Stir in pesto. Pour over asparagus mixture. Bake for 10 to 12 minutes or until golden and set.